Effects of interaction of VRD2 and PPD-B1 gene alleles on agronomically valuable traits in recombinant-inbred lines of winter wheat (Triticum aestivum L.)

Grain protein content (GPC) is an important nutritional quality trait of wheat. Aegilops tauschii Coss. is a progenitor of common wheat and has been shown to have high GPC. The objective of this study was to identify quantitative trait loci (QTL) for GPC using A. tauschii–Triticum aestivum L. recombinant lines. An advanced BC2F6 population (112 lines) containing A. tauschii segments was developed using synthetic octaploid wheat (hexaploid wheat Zhoumai 18 × A. tauschii T093), which displayed significant phenotype variances. Two quality traits, GPC and wet gluten, and four yield-related traits, thousand kernel weight, spikelet number per plant, grain number per spike, and grain weight per spike, were evaluated. The results show that the mean GPCs of these lines were significantly higher than those of Zhoumai 18. Correlation and mapping analyses indicated that quality traits were weakly negatively correlated with yield traits. Furthermore, 16 A. tauschii-derived QTL for GPC were detected in the recombinant inbred lines, and four stable QTL that have no significant negative effects on yield and are located within the same marker interval were detected in both environments. Additionally, high-protein, high-yield lines 150228 and 150368 with stable QTL were obtained, and both can be directly utilised for fine mapping of the GPC genes and molecular marker–assisted selection to achieve synergistic improvement of wheat yield and protein content.

Download Full-text

QTL mapping for the textural property traits of northern-style Chinese steamed bread by using recombinant inbred lines of wheat

Crop and Pasture Science ◽

10.1071/cp18593 ◽

2019 ◽

Vol 70 (6) ◽

pp. 509

Author(s):

Xiaocun Zhang ◽

Yanwu Fu ◽

Yiru Xu ◽

Ying Guo ◽

Huinan Wang

Keyword(s):

Recombinant Inbred ◽

Recombinant Inbred Lines ◽

Textural Properties ◽

Triticum Aestivum L ◽

Inbred Lines ◽

Textural Property ◽

Chinese Steamed Bread ◽

Textural Quality ◽

Steamed Bread

Textural property is one of the most important factors influencing the quality of northern-style Chinese steamed bread (CSB). We detected quantitative trait loci (QTLs) for the textural properties of CSB by using 184 recombinant inbred lines derived from a cross between two Chinese winter wheat (Triticum aestivum L.) varieties, Linmai6 and Tainong18. Eighteen putative QTLs were detected on 14 chromosomes: 1B, 1D, 2A, 2B, 2D, 3A, 3B, 4A, 4B, 5B, 6A, 6B, 7B, and 7D. Six textural quality traits, one QTL for hardness (QHa-4A), three QTLs for springiness (QSp-3B, QSp-4B, and QSp-5B), seven QTLs for cohesiveness (QCo-6A, QCo-7B.1, QCo-7B.2, QCo-3A, QCo-1D, QCo-2B.1, and QCo-2B.2), four QTLs for resilience (QRe-2D, QRe-2A, QRe-7D, and QRe-1B), two QTLs for gumminess (QGu-6B, and QGu-3B), and one QTL for chewiness (QCh-7D) were detected. The contributions of the QTLs ranged from 6.19% to 15.74%. The present study enhances understanding of the genetic basis for the textural properties of northern-style CSB and provides the basis for gene mapping of these traits.

Download Full-text